Corn fritters, also known as Corn Pakoda, are a crispy, flavorful snack made from sweet corn, aromatic spices, and herbs. Perfect for rainy evenings, these golden delights pair beautifully with a cup of hot tea and green chutney. Whether you're using fresh or frozen corn, this quick snack will never fail to impress.
Ingredients:
- 2 cups fresh or frozen sweet corn kernels
- ½ cup onion (finely chopped)
- 1 green chili (finely chopped)
- ½ teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 2 tablespoons coriander leaves (finely chopped)
- 3 bread slices (white or brown)
- 1 teaspoon corn starch
- Salt to taste
- Oil – for deep frying
Instructions:
- Coarsely grind the sweet corn kernels along with cumin seeds and carom seeds using a mixer. Do not make a fine paste.
- Transfer the mixture to a mixing bowl. Add chopped onion, green chili, corn starch, coriander leaves, and salt. Mix well.
- Dip the bread slices briefly in water, squeeze out the excess, and crumble them into the corn mixture. Combine everything well to form a thick paste.
- Heat oil in a deep pan or kadhai.
- Take small portions of the mixture, shape into fritters/pakodas, and gently drop into hot oil.
- Fry on medium flame until golden brown and crispy on all sides.
- Remove on absorbent paper and serve hot with green chutney or ketchup.
Nutritional Information (General):
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 10g
- Fiber: 3g
- Iron: 6%
- Calcium: 2%
Cooking Tips & Variations:
- Extra Crunch: Add 1 tablespoon of rice flour for an extra crispy texture.
- Herby Twist: Include mint leaves along with coriander for a refreshing touch.
- Veggie Add-ins: Mix in grated carrots or spinach for a healthier version.
- Cheesy Fritters: Add some shredded mozzarella or paneer for a cheesy bite.
Common Mistakes & Fixes:
- Mistake: Fritters breaking in oil.
Fix: Make sure the mixture isn’t too watery. Add more bread or a bit of gram flour to bind. - Mistake: Fritters too oily.
Fix: Fry on medium heat to ensure even cooking without absorbing excess oil. - Mistake: Fritters not crispy.
Fix: Avoid overcrowding the pan and fry in batches.
Chef’s Tips & Tricks:
- Use fresh corn whenever possible for best taste and texture.
- Adjust the spice level by adding more green chili or a pinch of red chili powder.
- Drain on tissue paper to remove excess oil before serving.
Brand Suggestions:
- Sweet Corn: Green Giant, Tesco own brand, Waitrose
- Corn Starch: Doves Farm or Tesco
- Carom Seeds (Ajwain): TRS or East End
- Cumin Seeds: TRS or Natco
- Cooking Oil: Crisp ‘n Dry, KTC Sunflower Oil
- Bread: Hovis or Kingsmill
Equipment & Tools:
- Mixer or grinder
- Mixing bowl
- Deep frying pan or kadhai
- Slotted spoon
- Kitchen tissue or absorbent paper
- Serving plate
Pairing Suggestions:
- Serve with green chutney, mint yogurt dip, or tomato ketchup.
- Best enjoyed with a hot cup of masala chai.
- Can be served as part of a rainy-day Indian snack platter.
Allergen Information:
- Gluten: Contains wheat (bread); substitute with gluten-free bread if needed.
- Dairy-Free: Naturally dairy-free.
- Nut-Free: Contains no nuts (unless added optionally).
Recipe Instructions Step by Step:
Step 1: Grind the Corn
Add 2 cups of corn, ½ tsp cumin, and ½ tsp carom seeds into a mixer. Coarsely grind without adding water.
Step 2: Prepare the Mixture
In a mixing bowl, add ground corn, ½ cup chopped onions, 1 chopped green chili, 2 tbsp coriander leaves, 1 tsp corn starch, and salt.
Step 3: Add Bread for Binding
Soak 3 bread slices in water, squeeze well, and crumble into the corn mixture. Mix thoroughly.
Step 4: Heat Oil
In a deep pan, heat oil on medium flame.
Step 5: Shape the Fritters
Take small portions of the mixture and shape them into small rounds or drop as rough fritters.
Step 6: Fry to Perfection
Fry the fritters until golden and crispy. Remove and place on paper towels.
Step 7: Serve
Serve hot with chutney or ketchup.